Best Tofu Curry Recipes
Who doesn’t love Autumn…? Leaves are changing colour, it’s time to cosy up and whip out your favourite woolly jumper, eat good food and get ready for SPOOKY SEASON.
And when you try some of our best Tofu curry recipes you will be SHOCKED by how good they are. Nothing says Halloween like a big bowl of spicy saucy goodness.
Curries are a no-brainer this time of year, they are warm and comforting, perfect to make in bulk and really easy dinners all round. Tofu and curry go together like campfires & smores. Tofu makes the perfect addition to any curry, absorbing all that amazing flavour while giving you that satisfying bite (very similar in texture to Paneer but much lower in fat). Try switching out your normal curry recipes for one of these tofu ones and see a whole new world open up!
Our Top Picks!
We have lined up our Top 5 Tofu Curry recipes (and 3 yummy sides) for you to try this Autumn, ordered from mildest to hottest. But no fear if you don’t like things too spicy! You can always take out any chillies. On the flip side, if you like things HOT, whack a couple of chillies on top for that extra sizzle.
- Tofoo Original Chunkies Katsu Curry
Katsu Curry is a mild Japanese curry. Served with a crispy tofu and a spiced curry sauce. Made extra easy with our Tofoo Chunkies… this dinner can be whipped up in 25 minutes.
- Tempeh Tikka Masala
We couldn’t not include one of Britain’s favourite foods on this list. We have taken the classic Tikka Masala and added a little Tempeh Twist. Certainly a must make!
- Tofoo Rogan Josh
Things are starting to get SPICY! This Rogan Josh made with our classic Naked Tofoo has a little bit of a kick but still airing on the side of spicy caution. We recommend making up a big old batch of this one and storing in your freezer ready to whip out when you need a bit of spice to your midweek meals.
- Tofoo Pathia Curry
All things nice and a little bit of spice. This Pathia Curry balances hot, sweet, and sour for the most scrumptious curry kick.
- Tofoo Rendang
Magic mirror on the wall which curry is the hottest of them all? Nothing beats this Tofu Rendang for spice or flavour (a little tip from us, batch make the paste – it stores perfect in the freezer and will save you heaps of time).
All of these curries go AMAZING with our Spiced Tofoo Bhaji with Mint Raita. Some Tofoo and Pea Samosas and with a side of Coconut Naan Dippers!
New Product Alert! Silken Tofoo
Of all your beautiful curves, your smile is my favourite. Sorry – we should have warned you how smooth this tofu is. Made from 100% organic and sustainable soy beans and whizzed up into a super creamy tofu, our new Silken Tofoo’s has a softer texture that makes it perfect for using as a dairy replacement in sweet or savoury treats. That’s right, Tofoo for dessert is now an option- sweet!
This is where you might be thinking ‘But what is Silken Tofu?’
We make Silken Tofoo with the same ingredients as our classic Tofoo blocks: water, soy beans and nigari. But the steps are a little different. With our traditional tofu the coagulant separates the curds from the whey (like cheesemaking) and it is the curds that are pressed to give you a block of firm tofu. With Silken this does not happen; no curds form and no pressing is required. So you are left with a silky-smooth delicate block opposed to the extra firm block you know and love… but don’t worry, you will love this one too!
What makes our Silken Tofoo so special?
We might be bias but we think this one is particularly tasty! Our Tofoo making process is chilled, using organic soya beans and natural nigari to make a fresh silken tofu that requires refridgeration. We think this gives a better flavour and product quality than tetrapaking.
How to use Silken Tofoo?
All these different types of tofu can be confusing! We recommend always having a block of extra-firm Tofoo on hand [Click here for recipe ideas], and a tub of Silken Tofoo [recipes here]. With these two staples, the world if your Tofoo oyster!
Because of Silken Tofoo’s softer texture it can’t be used as a like for like substitution for firm tofu in our other recipes. However this creaminess opens up a whole new world of tofu possibilities! Think silky pasta sauces, indulgent chocolate mousses or even the best dessert on the planet: tiramisu! The mild flavour allows you to pack in all that yummy flavour and get creative.
Check out our Silken Tofoo recipes here and pick up a pot now at selected Sainsbury’s stores!
The nutritional benefits of tofu
It’s Vegan’s best kept secret but we’re here to spread the word: Tofu is NUTRICIOUS and DELICIOUS. So there.
It all starts with the mighty soybean, the basis of all good tofu. And these nifty little guys are a complete protein, containing all the essential amino acids you need for a healthy diet- yum! Soybeans also have a high protein digestibility score, so they are considered a high-quality source of protein (YEAH! Let’s get those gains!).
To make tofu, soybeans are combined with water and a co-agulent (we use Nigari (a natural ingredient from sea water) in our Tofoo, but you’ll also find tofu made with calcium sulphate) into a delicious tofu block in a process that’s a bit like cheese-making but without the cows. The resulting tofu block is low in saturated fat and sugars and is a great protein source in many different types of meals. And once you realise it’s that easy to make tofu you can see why soybeans and tofu have been eaten for thousands of years across the world, forming part of a healthy balanced diet generation after generation.
But it’s important to keep things simple if you want all those handy health benefits. Stick to minimally processed forms of soy such as tofu, tempeh (tofu’s chunkier cousin), miso, or edamame beans. These foods serve up soy’s entire nutritional package without added the sugar, unhealthy fats, sodium, or preservatives that you usually find in highly processed foods. Just like anything: the less processed the better. So aside from knocking back some raw soybeans, tofu is right up there for its high nutritional benefits.
So yeah, all tofu’s good but we think Tofoo is really rather special…and not just cos we’re the ones making it! Here, only the finest soybeans are selected to make Tofoo and they must be ORGANIC, GM FREE, SUSTAINABLE. These super beans are then handmade into delightfully wonky blocks of tofu ready to be transformed into anything from super healthy tofu salads to super naughty tofu burgers (because who can resist a little treat every now and again!).
Our TV debut is ‘Like Nothing Else’
Look mum, we’re on TV! And it’s like no TV ad you’ve ever seen before. Why’s that? Because there’s nothing like Tofoo.
Tofoo’s not like other plantbased products, it’s not even like other tofu. It’s proud to be itself and we think that’s worth shouting about! We wanted to show tofu in new, unexpected ways, it is delicious and it’s the food of the future.
Our TV ad champions individuality and authenticity and to pull this off we needed someone who was fiercely, undoubtably and infectiously themselves! Our artist Solomon Golding is bold, stands out from the crowd, and has pride in who he is. Tofoo’s all about self-expression and so is Solomon. And if you’ve watched the ad and are feeling a little jealous because you can’t even touch your own toes, don’t be: Solomon was the first Black-British born dancer to join The Royal Ballet in London so he’s super bendy like a human Stretch Armstrong.
The music for our ad is Teke the latest single by Toya Delazy, a really cool Afrowave singer based in London. The fabulous styling is by Mia Maxwell (check out those frocks!). The drool-worthy recipes can all be found on our website and here are the links: Teriyaki Tofoo Bao Buns, Mapo Tofoo Udon Bowl, Tofoo Gyro, Tandoori Tofoo Skewers, Scrambled Tofoo Bagel. Yum!
‘Like Nothing Else’ will initially air as part of Channel 4’s ‘Black to Front’ day, showcasing black talent and across their network of channels throughout September. Let us know if you see us on the box!
5 ways to make a Tofu Scramble
A Tofu Scramble is a STAPLE in any good tofu eaters repertoire and we know why. Its because something happens when you scramble tofu. And It Is MAGIC.
There are many ways to consume this glorious creation. We are going to give you 5 of our favourite ways. Many of which involve bread. Good old bread.
You can’t really go wrong with some top class toast and a healthy helping of scrambled tofu. It is a really speedy healthy meal- almost as easy as scrambled egg.
The very basic recipe goes…
Get a pan and add in plant based butter or a little oil. Crumble in (with clean hands) as much tofu as you fancy and fry until you start to see little golden bits. Next add a good splash of non-dairy milk (soy works the best for cooking) followed by your spices (we like to add black pepper and a dash of turmeric for colour) and wait till the milk has evaporated. Finally, add another splash of milk for creaminess, turn off the heat, sprinkle on some salt (or black salt for that eggy taste) and serve. This recipe can be adapted by adding in any of your favourite veggies!
Now you have the basic recipe the real magic can start.
If you are keeping it classic this recipe can be served on top of any bread product. Bagels, crumpets, English muffin, a croissant, in a wrap, on toast… and it has even been known, out of sheer desperation, to be served on a burger bun. Our inside sources says it was unexpectedly incredible in its unusualness.
Now take this recipe again and whack it on a full English. It is the perfect addition to that greasy Sunday morning fry up. Or combine with cheese and other breakfast goodness in a breakfast style burrito. Oooh la la these are good (and the perfect hangover cure!).
Up next is the speedy lunch of the century. A tofu ‘egg’ mayo sarnie. All you need is crumbled tofu, mayo of your choice, salt, pepper and a bit of turmeric for colour. Once you’ve got the basic mixture feel free to go a little wild if you want! Add a bit of chilli for that midday spice kick, or serve with some crispy fresh greens. Now all that goodness goes between two glorious pieces of bread and BAM! lunch is served.
Now for the last way to use scrambled tofu… no bread this time, it is Tofu Fried Rice. It is crazy how with a little garlic, ginger and soy sauce, scrambled tofu can go from breakfast of champs to dinner of kings. This is the perfect accompaniment to a Chinese fakeaway or just as a speedy dinner.
Scrambled Tofu + any carb = pure food bliss. Can’t get any better right? Wrong!
We (the incredibly talented people we are) have come up with a solution to the “I can’t be bothered to cook today” and the “I don’t have time”’s of this world. PRE-SCRAMBLED TOFU. And it’s available now at selected Sainsburys stores. Ready to go… just snip the corner get in a pan and in 5 minutes you are chowing down on any of the tasty recipes listed above.
If you make any of these scrumptious recipes make sure you tag us on our social media @tofoo so we can see!
How to Cook Tofu
How to cook Tofu?
A simple question – with a sort of simple answer. If you are already a tofu eater you will have undoubtedly been asked this question. We always reply- how ever you want! Now that might sound like a bit off a cop out, but it is true. Tofu is your canvas to go crazy and cook it in any way you like. Bake, boil, fry, grill, bread it, batter it… there is seriously not enough words in this blog to tell you all the ways to cook tofu.
Ok, ok – You get the idea, tofu is versatile.
Now you have just crossed over into an unusual territory. Wanting to cook a food many misunderstand. Welcome to the dark side.
Start by preparing yourself for some possible comments about eating wet sponges and the face pulls you might get. Keep your cool and be silently smug as you know that you are going to make tofu so unforgettably delicious that it will change all of their preconceptions.
You might have even been that friend pulling the face in the past… but if you are here reading this that means you are nearly on your way to being a full-fledged Tofu-natic.
If you are sat there saying “I don’t have a bloody clue what to do with this” we can help.
Let’s start with the basics…crispy tofu is a sure winner. If you are still a tofu novice this is what we suggest everyone try first. Because you can’t really go wrong. The goal is a golden crispy outside with the inside still soft. To achieve you need to arm yourself with 3 basic ingredients. Cornflour, a high smoke point oil such as coconut or sesame oil (olive oil is delicious but not good for cooking tofu!) and salt. Cover your tofu in the cornflour and fry in the hot oil ’till golden on all sides. Finish with salt to keep it crispy.
Delicious just as it is or make it your own by adding extra flavour with herbs, spices and sauces. Crispy Tofu is yummy mixed in a stir fry or even tossed in hot sauce to make Tofu wings (recipe here). This recipe is also transferable to baking, if frying doesn’t float your tofu boat.
Now you have tackled that and got over your tofu fear you can move on to some more adventurous dishes.
Lunch ideas:
Sliced finely fried in a pan with a little oil and whatever seasoning you like. Whack in a sandwich.
Or mix with mayo to make egg mayo. Got some raisins and curry power kicking about? How about making a coronation tofu. You could even brave a tofu scramble, it’s super easy peasy: just crumble your tofu and mix with milk, a pinch of turmeric and some salt and pepper. Yummy!
Dinner:
For dinner you can’t go wrong with a classic tofu curry or stir fry, these are always scrumptious and sure to be an all round winner.
But this is not where the versatility of Tofu ends oh no we can do better than that!
What about some BBQ pulled pork sliders or even a ‘Tofu chicken Kiev’
There is no shortage of tofu recipes on our website (shhh we are letting you in on a massive secret there as not many who know about all our treasure chest of recipes) we would recommend starting by scrolling our recipe page here and seeing if anything tickles your fancy.
We think the best part about tofu is that is can become so many things.
So what is stopping you.. get cracking.
Is Tofu a Source of Protein?
What is this illusive protein? What does it do? Do I need it? How do I get it? Can you only get it from meat? What about Tofu?
Protein is one of the most misunderstood of the macronutrients but is also pretty darn important. And not just for people looking to get some gains now the gyms are reopened.
Lots of things have protein in them, for example broccoli: every 70g of broccoli contains around 1.4g of protein. However, this isn’t a very good SOURCE of protein as that is considered proportionally small. Whereas 70g of tofu contains around 10.6g of protein so it is considered a SUPER GREAT source.
But what do all these numbers mean? The amount of protein you need in a day will vary from gender, activity level, height and age so all these need to be taken into account when working out how much protein you need to consume.
But really it is not something that needs a whole load of thought, eating tofu regularly will put you in a good position so you won’t have to worry: ‘am I getting enough?’
What is protein actually for?
Do I need protein? Can you only get protein from meat?
If you have gone veggie or vegan you may be familiar with the question ‘but where do you get your protein from?’ If you aren’t a veggie you very well might have asked this question to others when you find out they don’t eat meat.
This suggests to you that…
1. Clearly protein is needed
&
2. I must only be able to get it from eating meat, since no one was concerned for my protein intake before I went veggie.
For question one… Yes, you do need protein and yes it is an important macronutrient. Proteins are made up of amino acids, think of them as building blocks in your body, which are used to repair muscles bones balance your hormones. Having have a regular intake of protein in your diet is an essential part of a healthy lifestyle.
But…for question two, can you only get it from meat? Absolutely not! Protein is found in abundance in the plant world. Tofu being one of these.
Just look at Patrik Baboumian We bet he eats a boat load of tofu!
To read more about our Tofu click the link here.
Tofu Marinade Ideas
Marinading Tofu is one of the most exiting experiences because the world is your oyster. Tofu is like a little edible sponge (not in texture don’t worry, not tofoo at least) it sucks up all the flavour you give it.
Marinading tofu does require a wee bit of planning, but not very much. Other brands (not naming names) the processing of prepping tofu would be more extensive. It would require draining and pressing, for at least 30 minutes, before you could even think about marinading. Tofoo has already done that step for you so can make the dinner prep much more straight forward. So YOU can crack right on with drenching your tofu in flavour.
How long do you need to marinade tofu for?
There is no time limit to marinading. Anywhere from 5 minutes to overnight. Obviously the longer you leave it, the more flavour the tofu can absorb.
What can I marinade tofu with?
When it comes to marinading tofu, your store cupboard is your arsenal. There are a few basic elements that are good to include in any marinade but none are essential. You can really make it up as you go along.
Try and have at least one kind of fat, yogurt, oil, peanut butter. This will help your tofu get crispy when cooking.
Next would be an acid – this can be vinegar, citrus juice or zest. Something salty and maybe something sweet. Soy sauce, maple syrup, liquid smoke or agave.
And then for the fun bit, the flavour from your cuisine of choice. This is where you pack in all the specific tastes. Herbs, spices. Anything goes. The best place to start, with this step, is the dish. What are you cooking? If it’s an Asian dish think Asian flavours, garlic, ginger, soy sauce, chilli, lime juice. Fancy some tacos? Go chipotle, lime zest, smoked paprika, chilli powder. Is it curry night? Plant based yogurt, gara masala or any curry powder and throw in some chopped coriander.
Do not be afraid to pack in the spices because this will do wonders to your final dish. If you don’t know what flavours are from what cuisine, have a quick google, search ‘Thai flavours’ ‘Spanish spices’. See what is suggested and see what you have to use.
If you are fancying something more directly linked to a type of meat. You can search steak seasoning, or what is in a chicken rub? Or use the pre mixed kits (a lot are vegetarian and vegan friendly). You can even do a Fish based marinade, if you are missing those fishy Fridays, using oil, capers, lemon juice and nori.
How do you actually marinade tofu?
We have told you how long to marinade and what to use- but how do you actually do it?
From quantity perspective there is no clear answer to this, it will depend on how much tofu you are cooking and how you like your food to taste. Eyeballing it the first few times will give you a good idea on how much of certain flavours you like. Remember you can always add more but you can’t take any away so go slow. Adding bit by bit tasting as you go (a good chef always tastes their food).
Marinades can be blended, or if you are feeling extra lazy (efficient) just add straight to the container you are using and jobs a gooden. We recommend using a Tupperware with a good lid so you can shake *gently* to combine, before putting in the fridge till you need to use it.
Now you are all marinaded and ready to get cooking. Or if its like our Tofeta recipe eat straight out of the jar- raw as raw can be!
You don’t have to marinade but it does make a hell of a difference. Here are some of our favourite quick and easy recipes with marinaded tofu. Get chefing.
Tofoo Tandoori Kebabs
Tofoo Halloumi
Cumin Spiced Tandoori Tofoo Chapatis
Teriyaki Tofoo
Tofoo Rogan Josh
Banh Mi
NEW PRODUCTS ALERT
Your week just got better because two new Tofoo products launched!
Yes, we said two. You lucky ducks.
First up is our new Tofoo Scrambled, delicious pieces of pre-scrambled Tofoo, seasoned to PERFECTION and ready to go. Now just so you know this is SCRAMBLED tofu not an ‘egg’ replacement – But feel free to add some black salt if that eggy tastes floats your scrambled boat.
Enjoy yours on sourdough toast, mixed with mayo in a sandwich or go SUPER FANCY PANTS
on a bagel with wilted greens. We’ve just taken your breakfasts, brunches, lunches and Brinners (that’s breakfast for dinner) to a whole new level of scrumptious scrambled.
Up next, is Tofoo falafel.
What would you call a mix of traditional falafel with moist tofu? Tofulafal. Falafu. Falafelicious? We couldn’t decide so we just went with Falafel.
Now we get it, this is a little rogue even for us crazy kids at The Tofoo Co. But hear us out.
Tofoo Falafel is a mouth-watering hit of traditional Middle Eastern spices, chickpeas and moist Tofoo. This gives the falafel an extra protein hit while still keeping those classic falafel flavours from the cumin and coriander. Serve it up with humous and couscous, or bang it in a pitta with salad and raita.’
#shamelessplug Check out the recipe section of our website here for some inspo.
Where can you find these new gems of unique Tofoo goodness you ask? Well currently both of these are stocked in Sainsburys but will be coming to other stores soon. Keep your eyes peeled!
To make way for these new creations we’re having to say bye bye to our Tofoo Sizzlers. These are good’ens though and we think you’re gonna love them!
Be sure to tag us on Instagram @tofooco if you manage to get your hands on our new products, we’d love to see what you create with them!’
Where does tofu come from?
Well in a land far, far away, there grows the very rare and magical tofu tree. Its location is unknown to most except a select few…
Just kidding, that is not where tofu comes from. Tofu is a soy bean derived product that has been around for centuries. It starts life as a soy bean and is socked heated, collagenated and pressed before being cut to create the tofu you know today. Tofu has many forms, from puffy tofu, silken, soft, firm and Tofoo’s speciality extra firm. All with their own methods of creation and use.
History
If we go way back to the beginning, the first recorded use of tofu was during the Chinese Han dynasty over 2,000 years ago. Its official provenance is still contested and there’s even rumours it was discovered by a Chinese prince whereas other sources say it was created accidently (all the best things were, penicillin, the Slinky) when boiled soy beans were mixed with unfiltered sea water.
Since then tofu has become a staple in many east Asian countries such as Vietnam, Thailand and Japan. Depending on where you are in these regions the kind of tofu available will vary.
Tofoo’s tofu
This is where Tofoo’s tofu journey starts. Our tofu is created in the heart of Yorkshire using beans sourced mostly from Canada. Our beans are always sustainably sourced and never come from areas where deforestation is an issue. We also make sure all our beans are 100% organic, GM-free and have a higher protein content!
We follow a traditional top secret Japanese recipe to create our extra firm tofu (sorry, we are just not ready to give this up yet!), though the method to creating Tofoo is fairly simple and requires only 3 natural ingredients: water, soy beans and nigari.
To begin the tofu-making process the soy beans are first soaked for at least 24 hours. After this they are ‘blended’ with water and the soy milk is separated from the pulp. This soy milk is then heated and mixed with the nigari (a natural extract made from sea water) and left to sit which separates the curds and whey (just like Little Miss Muffet!). The curds are then removed and pressed to remove any extra water before cutting into Tofoo sized blocks. We make each of our Tofoo blocks by hand so you’ll often find they’re not a perfect tofu square like you might expect- though we think a little bit of wonkiness adds quite a lot of character!
To read more about Tofoo’s tofu journey and how we go from a little soy bean to some scrumptious tofu, click here to read our Bean to Block story.
What is the Difference Between Tofu and Tempeh?
Don’t get us wrong, we LOVE tofu, it is versatile and is all kinds of yummy. But we do feel our dear pal Tempeh is a little underappreciated and misunderstood.
So what is tempeh and how is it different to tofu?
Both tofu and tempeh are made from the humble soy bean. The amazing little bean does great things. At The Tofoo Co all of our soy beans are 100% organic and GM free and will ALWAYS be sourced sustainably. This is for both our tofu and tempeh products.
What is Tempeh?
Tempeh is like tofu that’s been hitting the gym – hard. Like tofu, tempeh is still made from soy but the whole bean is used in a fermentation process. Using the whole bean gives tempeh it’s chunkier texture which holds its shape better, making it ideal for crispy cubes or ‘bacon’ rashers. The fermentation process gives it a slight nutty, earthy taste compared to the more neutral tasting, softer tofu and makes it great for gut health!
The whole method of making tempeh is much slower than tofu- as after the initial bean soak the actual fermentation can take up to a couple of days. Tofu’s much speedier to make, it’s made from coagulated soy milk and then pressed into blocks. Once the initial bean soak is completed tofu can be ready to rumble in a matter of hours.
Both tempeh and tofu are highly nutritious and an AMAZING addition to any meal. Tempeh has a higher protein content than tofu (over 40g of protein per pack!) and is higher in fibre (since the whole bean is used). Whereas tofu is slightly lower in calories and fat.
Can you cook tempeh the same way as tofu?
Tofu and tempeh are both super versatile ingredients and will work very similar way (just expect tempeh to have that firmer bite!). Tempeh can be fried, baked, sliced added to curries, stir fry’s and more. There’s no limit to the amount of flavour that can be packed in through processes such as marinating.
Tofu is softer so can be blended and scrambled as an alternative to egg, for example. Whereas Tempeh crumbled would be more of an alternative to mince. As the firmer consistency means it is more likely to retain its shape and texture in stews and sauces. Think tempeh tacos, tempeh chilli. Tempeh also can be made into some top-notch tempeh bacon. *drooling*
While we don’t like to compare ourselves to meat, tempeh has been described as a closer alternative than tofu because of its taste and texture. So is a great starting point if you’re dipping your toes into meat-free.
Here are 3 of our favourite quick and easy meals using tempeh that are the perfect way to kick start your tempeh journey if you are a novice, or inspire new creations if you are a seasoned tempeh user.
The 5 best Tofu Stir-fry Recipes
We always bang on about tofu’s versatility, and stir-fry’s are a top-notch example, of even within one kind of dish, the possibilities are endless. Smoked tofu, Tempeh, Teriyaki Tofu; all can be used to create simple, zesty, easy, mouth-wateringly good plates of food.
Why put tofu in a stir-fry you ask? Tofu absorbs flavours like a champ, and that comes in pretty handy when you are looking for a speedy flavour punch.
Stir fry’s are the ideal quick meal, simple to prepare, speedy to cook- which is perfect as a midweek meal or a cheeky fakeaway AND all of these can be cooked in under 15 mins
1. Sesame Tofoo Stir Fry
Is there anything better than a big bowl of spicy noodles? … A big bowl of spicy noodles with tofu. All the scrumptious flavours make that tofu sing. Just because these are vegan noodles don’t mean they lack flavour.
2. Chilli & Hoisin Naked Tofoo Stir-Fry
Hoisin stir fry has that comforting effect that makes you want to gobble a whole plate and back for seconds. Spicy, sweet, salty and sticky all the things you want *chefs kiss*
3. Teriyaki Tofoo Stir Fry
Wait so you are telling us this tofu is pre marinated? We wouldn’t have to do anything but chop it up? This is a stir fry dish for the lazy *cough cough* sorry efficient cooks out there. Bang it in a pan and get chomping.
4. Satay Smoked Tofoo Stir Fry
Forget Romeo and Juliet, peanut’s and tofu are a match made to last. AND to take this dish one step further we use smoked tofu! Goodness we do treat you
5. Ginger Sesame Tempeh Stir Fry
Couldn’t be a top 5 stir fry blog without throwing in some tempeh. Well, the recipe says add the tempeh but feel free to throw (with caution of course). This zesty slightly sweet stir fry is bound to be a winner.
Turn up the heat and get that oil sizzling. Which one will you try first?
